Quick Gumbo

Ok, I lied, its not actually gumbo, but for a quick meal, its close enough and tastes pretty good.
*1 rice cooker cup uncooked rice(aprx. 2/3cup)
*3/4 -1 pound sausage
*3 cloves garlic, chopped
*1 bag (12-16oz) frozen veg mix(celery, onion, bell pepper mix)
*1 can(14oz) diced tomatoes
*2 cup chicken broth
*1 bag(10-16oz) frozen okra
*1/2 teaspoon(s) dried thyme

*Prepare rice according to package or rice cooker directions.
*In 4 quart sauce pan cook sausage and garlic.
*Add bag of mixed vegies. and cook over medium-high heat for 7minutes.
*Add diced tomatoes, chicken broth, okra and thyme. cook for 15 minutes.
*Serve over rice.


Split Pea Soup

1 medium onion, chopped
3 cloves garlic, minced
1 lb dried split peas
8 C chicken broth
1 C ham, cubed
1 tsp italian seasoning
1 tsp salt
1 tsp pepper
1 TBSP olive oil
1. in stock pot saute onions and garlic in olive oil
2. add broth and other ingredients. Bring to a boil. Reduce heat to low and simmer covered for 2 hours.

Roasted Tomato Soup

6 roma tomatoes
1 onion
2-3 cloves garlic
1 red bell pepper
1 (14oz)can broth(beef, chicken or veg)
1/4 tsp paprika
2 TBSP sugar
1 C. Milk
1 tsp Italian seasoning
1 tsp parsley
1 tsp oregano
1 (8oz)can tomato sauce
salt and pepper to taste

1. core and quarter tomatoes. place on baking sheet skin side down. quarter onion, seed and quarter bell pepper. coat both with olive oil, and place skin side down on a second baking sheet.
2. bake at 375 for 45 minutes
3. saute the cloves of garlic.
4. place everything in a blender, and blend till smooth, place in a stock pot, and simmer.

Chicken Pot Pie

well, here is the recipe that was promised, the spices are getting a lot closer to what I want, so I think its probably about time to start posting it. I might make some minor tweaks to the spices at some point, but the recipe won’t be changing significantly at this point.
1 ½ lb. cooked chicken
2 ½ c. chicken broth
1 ½ c. milk
3 medium carrot
3 stalk celery
1 large onion
½ c. Wendy Wark Flour Mix
¾ c. peas
2 tsp. salt
½ tsp. black pepper
2 tsp. italian seasoning
4 pot pie crusts(equiv of two normal pie crusts)
6 Tbs. butter

1. preheat oven to 400° F
2. in a large skillet or medium pot, melt butter over medium heat
3. add carrots, onions and celery. cook for about 10 minutes, until onions are translucent.
4. add flour and cook for one more minute, stirring constantly.
5. stir in milk and chicken broth. decrease heat to low and simmer 10 minutes. stir often.
6. add chicken and spices
7. pour into four pot pie crusts and top with remaining crust.
8. bake at 400° F for 25 minutes